CALORIES: 250 | SUGAR: 24g | CARBOHYDRATES: 29g

Recipe Ingredients:

• 1 cup M&M’S® Holiday Baking Minis chocolate candies
• 6 oz milk chocolate chips
• ½ cup heavy cream
• 2 tbsp unsalted butter, cut into cubes
• 6 oz dark chocolate melts, melted
• 24 mini candy eyes
• 12 pretzel twists, halved

Prep Time: 40 min

Cook Time: 10 min

Total Time: 50 min (+ 5 hours 40 minutes standing time)

Directions:

1. Reserve 6 red & 6 green M&M’S® chocolate candies; set aside. Chop remaining M&M’S® chocolate candies, set aside
2. In heatproof bowl set over saucepan of barely simmering water, melt chocolate chips until smooth. Meanwhile, heat cream in small saucepan set over medium heat until simmering; stir into melted chocolate. Stir in butter until melted. Fold in chopped M&M’S® chocolate candies. Cover & refrigerate for at least 4 hours or up to 6 hours.
3. Using small ice cream scoop or melon baller, shape mixture into twelve (1 ½-inch) balls (reserve any remaining mixture for another use). Place on parchment paper-lined baking sheet; refrigerate for 1 to 2 hours or until firm
4. Using two forks, dip chilled truffles into melted chocolate melts, allowing excess to drip back into bowl. Return to parchment paper-lined baking sheet.
5. Immediately adhere candy eyes, reserved red & green M&M’S® chocolate candies as nose & pretzels as antlers on truffles to resemble reindeer. Refrigerate for 30 to 40 minutes or until chocolate is set & hardened.